Nickel Allergy Friendly Greek Souvlaki Pork Skewers

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Greek Souvlaki Pork Skewers

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Ingredients

4 servings

For the marinade and pork

2 lb boneless pork shoulder, cut into 1 ½-inch cubes
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¼ cup olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
4 garlic cloves, minced
2 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp sweet paprika
½ tsp black pepper
1 tsp kosher salt

For the tzatziki

1 cup plain whole-milk greek yogurt
½ english cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
2 tbsp fresh dill, chopped
¼ tsp kosher salt

For serving

4 pita breads, warmed
1 lemon, cut into wedges
½ red onion, thinly sliced (optional)
2 roma tomatoes, sliced (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, dried oregano, ground cumin, sweet paprika, black pepper, and 1 tsp kosher salt until combined.
2
Add the pork cubes to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.

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